Spicy-Orange Lacquered Scallops with Jícama Slaw

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Scallops are grilled with a sweet and spicy glaze. The citrus flavor is carried through in the crunchy and tangy jicama slaw that accompanies the scallops.

Ingredients

6 oz. Florida orange juice concentrate
2 oz. molasses
1 oz. honey
1 1⁄2 tsp. red chili flakes
1 1⁄4 cup cilantro, chopped
1 cup jalapeño, seeded and finely diced
Zest of 1 lime
Juice from 1⁄2 lime
1 lb. fresh scallops
Fresh ground pepper
Salad oil

Jícama Slaw:

1 lb. jícama, julienne
1 large carrot, julienne
1 cup vinegar
1⁄2 cup sugar
1 bunch chives
1⁄4 bunch parsley, finely chopped
1 Florida orange, segmented

Steps

1. For spicy-orange sauce combine first eight ingredients.

2. Heat grill to medium-high. Dry scallops. Season with a little oil and pepper.

3. Grill scallops on each side, basting with sauce, until done.  Serve over Jícama Slaw and drizzle remaining sauce around scallops.

Jícama Slaw:

1. Peel jícama and carrot, cut into julienne and chill.

2. Whisk vinegar and sugar together until sugar dissolves.

3. Cross cut 1⁄2 of the chives and toss in a large mixing bowl with jícama, carrots, and parsley.

4. Pour vinegar mixture over slaw ingredients slowly, use remaining chives, parsley, and orange segments, to garnish dish.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources